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Food Science and Biotechnology
Journal Prestige (SJR): 0.381  Citation Impact (citeScore): 1 Number of Followers: 5  Hybrid journal (It can contain Open Access articles)ISSN (Print) 1226-7708 - ISSN (Online) 2092-6456 Published by Springer-Verlag  [2468 journals]
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- Effect of microencapsulation techniques on the different properties of
bioactives, vitamins and minerals-
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Abstract: Abstract This paper explores the impact of encapsulation techniques on bioactive compounds, vitamins, and minerals, which are crucial for delivering bioactive compounds. Due to their instability and reactivity with the environment, encapsulation is often necessary to make these compounds suitable for medical or dietary applications. The evaluation of the kinetic model of bioactives reveals that encapsulation can significantly enhance their stability. However, encapsulation is not without its drawbacks. Incomplete encapsulation can reduce the effectiveness of the bioactives, and complexity of encapsulation processes can hinder widespread adoption. Interactions between the encapsulated materials and the encapsulating agents may also impact the release and bioavailability of the bioactives. It also presents perspectives for future research aimed at overcoming the limitations and enhancing the effectiveness of encapsulation. As research continues to advance, encapsulation is poised to play critical role in improving the delivery and stability of bioactive compounds, benefiting the food, pharmaceutical, and cosmetic industries.
PubDate: 2024-08-08
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- Monitoring the potential dissemination of antimicrobial resistance in
foods, environment, and clinical samples: a one health prospective-
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Abstract: Abstract Circulation of antimicrobial resistant (AMR) bacteria in the environment, animals, and humans is a major concern. Food chain is an important link to spread AMR across the biosphere. Global warming, preserved and fast foods availability, random use of un-prescribed antimicrobials, unplanned bio-waste management, and using high doses of antibiotics and bio-fertilizers to agricultural fields and animal farms, increase the threat of spreading AMR bacteria. Current study reports prevalence of AMR in enteric pathogens isolated from food, food handlers, environment, and diarrheal patients. The incidence data on AMR pathogens were collected from Assam, Sikkim, Tripura, and Arunachal Pradesh, India, through a well-structured market and hospital surveillance. There were 428 (3.0%) enteric pathogens detected in food and 184 (5.3%) in clinical samples. Most of the pathogens were resistant (70–100%) to commonly used antimicrobials in treatment of diarrheal infection. Result showed a spread of AMR across food chain, underscoring need for swift preventive intervention.
PubDate: 2024-08-08
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- Valorisation of jackfruit seed flour in extrusion and bakery products: a
review-
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Abstract: Jackfruit seeds are a highly nutritious, underutilized byproduct that can combat malnutrition and promote a healthy diet. This review evaluates the effects of jackfruit seed flour (JSF) on extrusion and bakery processing, examining its nutritional, functional, and physical properties. Comprehensive analysis showed that JSF in extruded and bakery products improves their nutritional properties and increases functional properties such as bulk density and water holding capacity, whereas it decreases oil holding capacity and expansion ratio. Furthermore, the textural and colour properties became poorer with the higher concentration of JSF due to the absence of gluten. Consumer studies revealed that the overall acceptability of extruded products containing JSF was higher than that of bakery products with similar substitutions. However, optimal formulations are needed to balance nutritional enhancement with desirable textural properties, and the sustainable utilization of this byproduct can lead to the development of a variety of nutritious food products. Graphical abstract
PubDate: 2024-08-08
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- Protective effects of a novel FS-Collagen hydrolysates against UV- and
d-galactose-induced skin aging-
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Abstract: Abstract The oral consumption of collagen hydrolysates derived from various animal tissues has been demonstrated to have beneficial effects on skin health, particularly in combating the signs of aging. Here in this study, a novel animal-derived FS-Collagen hydrolysates were developed and its effects against skin aging was analyzed in a new mice skin aging model established through a combination of UV irradiation and d-galactose induction. 8 Weeks of oral FS-Collagen administration demonstrated significant protective effects against skin aging in mice, evidenced by the preservation of the skin’s macroscopic appearance, the restoration of skin composition and structure, an enhancement in antioxidant capacity and the inhibition of inflammation. Additionally, FS-Collagen safeguards skin barrier integrity and cellular connections, particularly by maintaining the expression levels of Dsg1 and Jam-A. In summary, the FS-Collagen exhibits positive effects in countering skin aging and holds promise as an alternative functional nutrition supplement for anti-skin aging care.
PubDate: 2024-08-07
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- Validation, measurement uncertainty, and application of sesquiterpenoids
and curcuminoids in turmeric (Curcuma longa L.) using HPLC-DAD and
UHPLC-ESI-MS/MS-
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Abstract: Abstract Liquid chromatography-diode array detection (HPLC-DAD) and ultra-high-performance liquid chromatography (UHPLC)-electrospray ionization tandem mass spectrometry (ESI-MS/MS) methods were investigated for the simultaneous determination of five bioactive compounds in the rhizome and tuberous root of Curcuma longa L. (turmeric). These belonging to the two chemical groups: three curcuminoids (curcumin, bisdemethoxycurcumin, and demethoxycurcumin) and two sesquiterpenoids (ar-turmerone and bisacurone). The established analytical method was validated based on AOAC guidelines for specificity, linearity, accuracy, and precision. Additionally, the system suitability test and measurement uncertainty were also estimated. The validated method was successfully applied to evaluate the quality of 25 commercial turmeric samples. This proposed method can be applied in practice for the quality control indicator of turmeric, such as its functionality and stability. Therefore, the development of this analytical method represents a significant advancement in the quality assessment of turmeric, offering a valuable tool for food industries reliant on this particular spice and ingredient.
PubDate: 2024-08-06
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- Beneficial effects of Tteokbokki sauce meeting the functional labeling
system claim on dexamethasone-induced C2C12 myotube and hindlimb
immobilization-induced C57BL/6J mice-
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Abstract: Abstract This study investigated the potential of tteokbokki sauce meeting the functional labeling system (TSF) with resistant maltodextrin on muscle atrophy using dexamethasone-induced C2C12 myotubes and hindlimb immobilization (HI)-induced C57BL/6J mice. TSF significantly improved cell viability, myotube diameter, and fusion index in C2C12 myotubes. Furthermore, TSF effectively mitigated HI-induced muscle atrophy in mice, enhanced grip strength, and increased muscle mass. At the molecular level, TSF upregulated proteins related to muscle protein synthesis (IGF-1/Akt/mTOR) and mitochondrial biogenesis (SIRT1/PGC-1α), while downregulating proteins associated with muscle protein degradation (Fbx32/FoxO3a/MuRF1). This dual action highlights the potential of TSF to promote muscle health and prevent muscle atrophy. Our findings suggest that TSF holds promise as a functional food ingredient for treating muscle atrophy. Developing a sauce with anti-muscle atrophy properties opens new avenues for creating novel health-promoting food products.
PubDate: 2024-08-03
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- Antioxidant activity and anti-inflammatory effect of solvent fractions
from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)-
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Abstract: Abstract In this study, Chinese cabbage (Brassica rapa L. ssp. pekinensis) roots were solvent fractioned, and their antioxidant and anti-inflammatory effects were investigated. The antioxidant capacity (DPPH and ABTS radicals, oxygen radical absorbance capacity, and cupric reducing antioxidant capacity) was the highest in the ethyl acetate fraction (CREE) at 26.74, 69.81, 253.23, and 54.77 mg TEAC/g, respectively. The inflammatory responses were evaluated in RAW 264.7 cells stimulated with lipopolysaccharide (1 µg/mL). CREE decreased nitric oxide and prostaglandin E2 by 53.37% and 16.30%, respectively. Pro-inflammatory cytokines such as tumor necrosis factor-α, interleukin-1β, and interleukin-6 were inhibited by 36.85%, 62.99%, and 54.78%, respectively. Furthermore, inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-6 genes were inhibited by 43.38%, 24.23%, and 80.85%, respectively. The results suggest that CREE is responsible for its antioxidant and anti-inflammatory effects.
PubDate: 2024-08-01
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- Interaction of dairy and plant proteins for improving the emulsifying and
gelation properties in food matrices: a review-
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Abstract: Abstract A variety of variables influence food texture, two of which are gelation and emulsification. Protein interactions have an important role in influencing gelation and emulsifying properties. The utilization of plant proteins in the development of food systems is a prominent subject within the current protein transition paradigm. Plant proteins diminish gel strength compared to dairy proteins. Protein providers prefer to create their own networks rather than rely on tight ties. It may be feasible to resolve these challenges if the interactions between plant and dairy proteins are known at all sizes, from molecular to macroscopic. Therefore, the proteins and dairy proteins are the main emphasis of this review. The role of these proteins in interacting with food matrices is also discussed. Additionally, this data gives information on worldwide research trends. Finally, a glimpse into the future was discussed.
PubDate: 2024-08-01
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- Physical and rheological properties of agglomerated milk protein
isolate–guar gum mixtures: effect of binder type and concentration-
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Abstract: Abstract Our study sought to investigate how the fluidized-bed agglomeration process, incorporating sugar and sugar alcohol binders, affects the physical and rheological properties of milk protein isolate (MPI)–guar gum (GG) mixtures. The agglomerated MPI-GG mixtures (AMGs) consisted of larger and more porous particles with a uniform particle size distribution and showed better solubility compared to non-agglomerated MG (NMG). Additionally, the agglomeration process with binders improved powder flowability by reducing powder cohesion. However, AMGs exhibited lower apparent viscosity and viscoelastic moduli than NMG, and these values decreased with higher binder concentrations because the presence of sugar and sugar alcohol binders promoted the depletion interaction between MPI and GG. This finding was supported by confocal laser scanning microscopic images, which showed more and larger GG lumps in AMGs than in NMG. Our findings may contribute to the utilization of AMGs in various foods including dairy products.
PubDate: 2024-07-31
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- Development of egg yolk-free mayonnaise using rice protein with xanthan
gum-
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Abstract: Abstract In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.
PubDate: 2024-07-30
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- Improvement of properties and olfactory attributes of isolated protein
from edible insects by roasting-
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Abstract: Abstract The characteristics of proteins extracted from two kinds of edible insects (Gryllus Bimaculatus and Tenebrio Molitor, for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2–11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.
PubDate: 2024-07-29
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- Fatty acids and epigenetics in health and diseases
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Abstract: Lipids are crucial for human health and reproduction and include diverse fatty acids (FAs), notably polyunsaturated FAs (PUFAs) and short-chain FAs (SCFAs) that are known for their health benefits. Bioactivities of PUFAs, including ω-6 and ω-3 FAs as well as SCFAs, have been widely studied in various tissues and diseases. Epigenetic regulation has been suggested as a significant mechanism affecting the progression of various diseases, including cancers and metabolic and inflammatory diseases. Epigenetics encompasses the reversible modulation of gene expression without altering the DNA sequence itself, mediated by mechanisms such as DNA methylation, histone acetylation, and chromatin remodeling. Bioactive FAs have been demonstrated to regulate gene expression via epigenetic modifications that are potentially important for modulating metabolic control and disease risk. This review paper discusses the evidence in support of bioactive FAs, including ω-6 and ω-3 FAs and SCFAs, eliciting various disease prevention via epigenetic regulation including methylation or acetylation. Graphical abstract
PubDate: 2024-07-25
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- Isopimpinellin inhibits UVA-induced overproduction of MMPs via suppression
of MAPK/AP-1 signaling in human dermal fibroblasts-
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Abstract: Abstract Corydalis heterocarpa is an edible halophyte and an ingredient in traditional Korean medicine. In the present study, isopimpinellin (IPN), a bioactive coumarin, was isolated from the medicinal halophyte C. heterocarpa, and the effects of IPN against UVA-induced photoaging were investigated in human dermal fibroblasts. Photoaging is a skin disorder that manifests itself as premature skin aging due to chronic exposure to UV radiation. The symptoms of photoaging mainly arise from degraded skin connective tissue produced by overly expressed matrix metalloproteinases (MMPs). IPN treatment decreased the UVA-induced formation of reactive oxygen species and decreased MMP-1, MMP-3, and MMP-9 collagenases at the protein level. The UVA-mediated suppression of tissue inhibitors of MMP-1 and -2 was attenuated with IPN. The presence of 10 μM IPN inhibited the MAPK-mediated phosphorylation of c-Fos and c-Jun. In conclusion, the overall result of the current study indicated that IPN inhibited the UVA-induced overexpression of MMPs via blocking the MAPK/AP-1 pathway.
PubDate: 2024-07-24
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- A comparative study of extraction methods for recovery of bioactive
components from brown algae Sargassum serratifolium-
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Abstract: Abstract Species of Sargassum genus are known to be rich sources of bioactive compounds. However, there is a lack of studies comparing extraction methods for these bioactive components. This study aimed to compare the total phenolic contents, total antioxidant capacity, tyrosinase inhibitory effect, sargahydroquinoic acid (SHQA) and sargachromenol (SCM), two algal meroterpenoids, of Sargassum serratifolium extracts acquired by different extraction methods. The methods employed in this study included conventional solid–liquid extraction using methanol (SME), supercritical fluid extraction using CO2 with ethanol as a co-solvent (SC-CO2 + ethanol), and pressurized liquid extraction (PLE) at two temperatures (25 and 100 °C). PLE at 100 °C (PLE100) exhibited the highest total yield, total phenolic content, total antioxidant capacity and tyrosinase inhibitory activity. Notably, SME resulted in the highest recovery of both SHQA and SCM. Compared to SME, PLE100 exhibited a two-fold increase in antioxidant capacity but a minimal increase in phenolic content.
PubDate: 2024-07-23
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- Spray drying of reconstituted skim milk fermented with Lactobacillus
rhamnosus GG: control of glass transition and stickiness-
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Abstract: Abstract The effects of glass transition and stickiness on the direct spray drying of reconstituted skim milk (RSM) fermented with Lactobacillus rhamnosus GG (LGG) were investigated. The fermented RSM did not spray dry properly due to severe wall depositions; however, it dried well (comparable to the control; RSM with resuspended LGG cells) when skim milk powder (SMP) was added. Adding SMP significantly increased the glass transition and sticky point temperatures of spray-dried powder, ranging from 18.2 to 72.4 °C and 34.5 to 78.5 °C, respectively, in a water activity range of 0–0.33. By adding SMP, droplets quickly shifted from a sticky plastic to a non-sticky glassy state during drying, resulting in reduced wall deposition. Although this spray-dried powder exhibited relatively high moisture sorption and lactose crystallization, the correlations between glass transition, stickiness, and moisture sorption suggested that its storage stability at 25 °C may be on par with the control powder.
PubDate: 2024-07-22
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- A review of food contamination with nitrated and oxygenated polycyclic
aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment
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Abstract: Abstract Prolonged exposure to polycyclic aromatic hydrocarbons (PAHs) and their derivatives, particularly nitrated polycyclic aromatic hydrocarbons (NPAHs) and oxygenated polycyclic aromatic hydrocarbons (OPAHs), can result in adverse health effects and may carry higher toxicity risks compared to PAHs alone. Various extraction methods have been utilized for PAHs derivatives from food samples. The analytes are then analyzed using gas chromatography/mass spectrometry and high-performance liquid chromatography techniques. PAHs derivatives are increasingly being detected in the environment, prompting scrutiny from numerous researchers. Similarly, their presence in food is becoming a significant concern. The elevated levels of PAH derivatives found in smoked food may result in detrimental dietary exposure and pose potential health hazards. Furthermore, investigating the level of exposure to these contaminants in food is imperative, as their consumption by humans carries inherent risks. Consequently, this review concentrates on the toxicity, analysis, occurrence, and risk evaluation of NPAHs and OPAHs present in food sources.
PubDate: 2024-07-21
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- Simultaneous ingestion of apple pectin enhances the absorption and
antioxidant activity of quercetin in rats-
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Abstract: Abstract The enhanced bioavailability of quercetin (Qr), which has low absorption, may have beneficial effects on human health. This study aimed to elucidate the effects of simultaneous pectin ingestion on the absorption and antioxidant activity of Qr. Qr concentrations in the plasma and urine of rats fed Qr + cellulose or Qr + pectin diets were determined, and thiobarbituric acid reactive substances (TBARS) in oxidized low-density lipoprotein (LDL) were measured. The concentrations of Qr and its metabolites in the plasma and urine increased one day after feeding the Qr + pectin diet compared with the Qr + cellulose diet. The elevation of TBARS was suppressed in rats fed the Qr + pectin diet. Qr concentrations in the plasma and LDL increased in a dose-dependent manner with pectin. Qr levels in plasma and LDL were negatively correlated with TBARS levels in LDL. The simultaneous ingestion of pectin has been suggested to immediately enhance the absorption and antioxidant activity of Qr.
PubDate: 2024-07-18
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- Development of analysis method for m-xylenediamine as aldehyde scavenger
using HPLC–PDA-
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Abstract: Abstract The objective of this study was to develop an analytical method for m-xylenediamine (m-XDA), an aldehyde scavenger, in various food simulants and food matrices. The analysis was performed using HPLC–UV (270 nm) with a Capcell pak MGII C18 column (4.6 × 250 mm, 5 μm). The method validation encompassed evaluations of specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) across five food simulants and six food matrices. In the calibration curve range of 1–100 μg/mL, excellent linearity was observed with R2 ≥ 0.9992. The accuracy and precision were within the ranges of 86.4–98.6% and 0.7–2.9 relative standard deviation (RSD%), respectively. The LOD and LOQ were in the ranges of 0.26–0.56 μg/mL and 0.79–1.71 μg/mL, respectively. The significance lies in the development of analysis methods for each food matrix, not only for smart packaging simulant analysis. This research makes it well-suited for smart packaging safety management.
PubDate: 2024-07-16
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- Effects of roasting on physicochemical characteristics and flavor
substances of germinated brown rice-
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Abstract: Abstract Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content. The total soluble sugar content increased significantly, while the soluble protein content decreased initially and then slightly increased. Roasting also resulted in a decrease in γ-aminobutyric acid (GABA) content. However, the content of total phenolics increased significantly. Phenolic acids content increased and then decreased with the roasting time. The volatile components of GBR were found to be mainly organic sulfides and furans after roasting, 1-pentene-3-alcohol and 2-butanone (dimer) were the most differentiating components contributing to the distinguish of roasting times. Correlation analysis showed that total soluble sugar and GABA were important flavor precursors. These findings provide a theoretical basis for development of GBR-based products.
PubDate: 2024-07-12
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- Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented
beverage using Lactobacillus plantarum-
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Abstract: Abstract Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing Lactobacillus plantarum. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS·+ and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. Lactobacillus plantarum fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.
PubDate: 2024-07-10
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